Cranberry Drizzle

Cranberry Drizzle

Drizzle the cheesecake with this bright and flavorful syrup made so easily with just a few ingredients. You can change up the flavor by using pomegranate or cherry juice, or by combining juices to your liking. The syrup can be made well ahead and used with so many things such as pancakes, waffles, ice cream and more.
Makes about 1/2 cup (125 mL)

Ingredients:
2 cups (250 mL) cranberry juice

1/2 cup (125 mL) sugar

2 tbsp (30 mL) light corn syrup

Pomegranate seeds for garnish

Directions:

Combine cranberry juice, sugar and light corn syrup in a medium saucepan and bring to a simmer. Continue simmering until the mixture is thickened and reduced to a generous 1/2 cup (125 mL). The syrup will measure between 240° to 245°F (116° to 118°C) on an instant-read thermometer. Cool completely. The syrup can be prepared a week ahead, covered and stored in the fridge. Bring to room temperature before drizzling on the cake. Garnish each serving with pomegranate seeds.

Know Your Dates

Know Your Dates:

Medjool: The largest and sweetest variety with a rich molasses flavor.

Deglet Noor: A thinner and drier date with a buttery flavor. Good for baking, back packing and granola.

Daryl:  A dark sticky dare with a molasses flavor.  Ideal for cheese plates, desserts, snacking, and beverages.

Amber:  A mild variety with a sweet potato flavor.

Zahidi:  The least sweet variety with a chewy texture and honey  apricot flavor.  Try them in savory dishes or baked goods.

Khadrawl: "Natures Milk Dud" with a flavor of caramel 

        with a flavor and nature reminiscenrt  of cotton 

        candy.

Cire:  Chewy, luscious and sweet with butterscotch 

        candy notes.  Use for confections or savory dishes.

Thorl:  The dried variety with a grainy finish.  Honey 

        Nut Cheerios flavor.  Excellent on cheese plates

        or snacking.

Barhi:  The softest and sweetest variety with a melt in   

        your mouth variety with notes of brown sugar.  

        Ideal for tossing in a salad, they are yellow and  

        have a firm texture.

Find out what is being harvested at Serendipity Farms,  Friday U-picks and a Friday Farm Stand at 26500 Valle Verde Drive, Carmel and Santa Cruz and Carmel Farmer's Markets. where you find the fruits, herbs, vegetables, and flowers.  "Edible of Monterey".

Keto Sugar Cookie ~Keto Cut Out Sugar Cookies

Cut Out Sugar Cookies, Keto Sugar Cookies

Ingredients:
Cookies:
2 ¼ cups almond flour
2 tablespoon coconut flour (can also use oat fiber)
¼ teaspoon salt
6 tablespoon butter softened
½ cup Swerve Sweetener granular
1 large egg
½ teaspoon vanilla extract

Royal Icing:

½ cup powdered Swerve Sweetener
½ cup powdered Bocha Sweet (or powdered xylitol)
1 tablespoon egg white powder
2 to 4 tablespoon Water room temperature
½ teaspoon vanilla extract
Natural food coloring

Directions
Cookies: Prepare a work surface with a silicone baking mat or a large piece of parchment paper, and dust lightly with coconut flour. Line two large baking sheets silicone liners or parchment paper.

In a medium bowl, whisk together the almond flour, coconut flour, and salt. In a large bowl, beat the butter and sweetener together until creamy. Beat in the egg and vanilla extract, and then beat in the almond flour mixture until dough comes together.

Turn the dough out onto the prepared work surface. Pat into a rough circle and then top with a large piece of parchment paper. Roll out to about ⅓-inch thickness. 

Using cookie cutters of choice, cut out cookies and lift carefully with a small, offset spatula or knife. Place on the prepared baking sheets and freeze for 30 minutes. Gather up the scraps and re-roll your dough, to cut out as many cookies as possible. 

Preheat the oven to 325F.

Bake the cookies 12 to 14 minutes, or until they are just starting to brown around the edges, switching and rotating the pans halfway through baking. Remove from the oven and let cool completely on pan. The cookies will still be quite soft when removed from the oven but will firm up as they cool.

Royal Icing:

In a large bowl, whisk together the sweeteners and the egg white powder. Add water, 1 tablespoon at a time, whisking in between, until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons, but shouldn't be too thin. Whisk in the vanilla extract.

Divide into sepate bowls and add food coloring in small amounts until the desired color is achieved.
Place icing in small ziploc bags or piping bags with the very corner snipped off to pipe outlines. Let the outlines dry at least 10 to 20 minutes before filling in.

To fill in the outlines, pipe frosting into the outline in a back and forth motion. It does not have to be perfect and there may be gaps. Then simply use a toothpick to fill the icing into the gaps. 

Let the flooded icing dry completely before adding any additional icing decoration. (Or do what I did for one cookie, add little dots of another color and swirl them in with a toothpick. So many fun options!).

Sheet Pan Vegan Sausage, Polenta Atnd Peppers

Sheet Pan Vegan Sausage, Polenta, And Peppers

When you’re craving something spicy, here’s an easy, vegetarian sheet pan dinner of plant-based sausage, rounds of polenta, sweet peppers and fennel. If you’re a meat-eater, it’s just as delicious with an Italian or Mexican-style chorizo sausage.  Serves 1
Ingredients:
1 tbsp (15 mL) canola oil, plus more for brushing
1 small red or orange bell pepper, roughly chopped
1/3 trimmed fennel bulb, sliced lengthwise 1/2 inch (1 cm) thick, long 

   ones cut in half
Salt to taste
1/4 tube (250 g) ready-to-eat polenta, sliced into 4 rounds
Large pinch dried leaf oregano
1 to 2 spicy plant-based sausages, depending on appetite
1/2 cup (125 mL) prepared marinara sauce
Fennel fronds to garnish

Directions:

Preheat oven to 400°F (204°C). Line a baking sheet with foil or parchment paper. Brush with a little oil.

Place peppers and fennel in a bowl. Drizzle with 1 tbsp (15 mL) oil and season with salt. Toss to coat. Spread out in middle of baking sheet. Place polenta on sheet, brush with oil and sprinkle with oregano. Add sausage and brush with oil.

Roast until vegetables are tender, about 15 minutes. When almost ready to serve, microwave tomato sauce in a ramekin until hot.

Place polenta and sausage on plate. Stir vegetables and transfer to plate. Garnish with fennel fronds. Serve with tomato sauce.

Maple Roasted Pumpkin Seeds

                                                           

                              Maple Roasted Pumpkin Seeds

Ingredients:

3 tablespoons Maple Syrup

1 teaspoon olive oil

2 teaspoons of seasonings or seeds

Variations (Based On 1 Cup of Pumpkin Seeds)

3 tablespoons maple Syrup + 1 teaspoon olive oil + 2 teaspoons Garam Masala, optional fennel seeds or black mustard seeds, and salt to taste.

2 tablespoons maple syrup, 1 teaspoon olive oil + 2 teaspoons Everything Bagel Spice

2 tablespoons maple syrup, 1 teaspoon olive oil + 1 -2 teaspoons cajun seasoning, ( or taco seasoning, or Tajin, salt to taste

2 tablespoons maple syrup + 1 teaspoon olive oil + 2-3 teaspoons Za’atar, salt to taste.

Directions:

Scoop out the seeds using a metal spoon. One 10-inch wide pumpkin generally yields roughly one cup of pumpkin seeds, once all is said and done. 

Place seeds in a bowl of water and massage them, to help remove pulp. The seeds will float to the top and the pulp will sink down.

Scoop them out, and strain.

At this point, you can boil them in salted boiling water for 10 minutes or skip this step. See recipe notes.

Pat them dry- or dry them on a sheet pan in the preheating oven, stirring every so often. You can also leave them overnight on the counter on a paper towel-lined sheet pan.

The drier you can get them, the crispier they will be. Once dry, Spread them out on a parchment-lined sheet pan.

Season! Time to have fun! Pick one of the variations or just start creating. Toss with maple syrup, a little oil and spices. 

Other seeds are a nice touch here too! Spread them out again, and bake, on the middle rack in a 375F oven, stirring every 5 minutes.

Keep in mind, you can make different flavors, all in one go.

Watch them carefully while baking, especially after the 10 minute mark- you want them to get golden but not burn!

Pull them out, stir or “fluff” them a bit and let them cool down completely for about 20-30 minutes.

They will crisp up as they cool.

Take It Easy Dude

Take It Easy, Dude

The signature drink of The Big Lebowski can be made even richer and creamier with the addition of vanilla yogurt. Swapping in aged rum for vodka gives it another boost, while complementing the coffee flavor. We’re sure The Dude would abide.

The Big Lebowski (/ləˈbaʊski/) is a 1998 crime comedy film written, directed, produced and co-edited by Joel and Ethan Coen. It follows the life of Jeffrey "The Dude" Lebowski (Jeff Bridges), a Los Angeles slacker and avid bowler. He is assaulted as a result of mistaken identity then learns that a millionaire, also named Jeffrey Lebowski (David Huddleston), was the intended victim.
Ingredients:
1 oz aged dark rum
3/4 oz coffee liqueur
1 oz 2% milk
1/4 cup (60 mL) vanilla Greek yogurt
Cocoa powder for dusting
1 cinnamon stick for garnish
Directions:
Combine rum, coffee liqueur, milk and yogurt in an ice-filled cocktail shaker. Shake well for 30 seconds. Strain into a chilled tumbler over ice. Dust with cocoa powder and garnish with cinnamon stick. 

Makes 1 drink

Sour Cream And Chive Biscuits

 

Sour Cream and Chive Biscuits

These dreamy biscuits are all about technique. The dough will seem dry when you gather it together, but trust in the process. To make sure your butter is cold enough (and it should be cold!), move it from the fridge to the freezer for 10 minutes before cutting into chunks. If you get excited about seeing neat little layers in your biscuits, cut into rectangles with a very sharp, oiled chef’s knife. It probably goes without saying, but fresh warm biscuits are greater than ones even a few hours old.

Ingredients:

3 1/2 cups (875 mL) all-purpose flour, plus more for dusting
2 1/2 tsp (12 mL) Diamond Crystal kosher salt
3/4 tsp (4 mL) baking soda
2 tsp (10 mL) baking powder
1 tsp (5 mL) sugar
16 tbsp (2 sticks) cold, unsalted butter, cut into 1/2-inch (1-cm) pieces
1 3/4 cups + 1 tbsp (425 + 15 mL) sour cream, divided
1/2 cup (125 mL) finely sliced chives

Directions: 

Place rack in middle of oven and preheat to 425°F (218°C). Line a baking sheet with parchment paper.

Add flour, salt, baking soda, baking powder and sugar to a food processor and pulse to combine. Add butter and pulse until butter is in pea-size bits. Transfer to a large bowl. Add 1 3/4 cups (425 mL) sour cream and the chives. Mix with a fork to distribute evenly. Bring mixture together with your hands and knead a couple of times until a shaggy dough forms. Turn out onto a clean surface and pat into a 1-inch (2.5-cm) thick square, bringing in stray bits on the sides as you go.

Cut dough into four equal-size pieces. Stack pieces on top of one another and press down to combine the pieces. Dust work surface with flour and roll dough into a 1-inch (2.5-cm) thick square. If you like your biscuits to look neat, trim edges of dough. Cut into 12 equal-size rectangles. Transfer to prepared baking sheet, spacing apart equally. Place sheet in freezer for 10 minutes or fridge for 30 minutes.

Thin remaining 1 tbsp (15 mL) sour cream with a little water until it’s the consistency of heavy cream. Brush over tops of biscuits and bake biscuits in preheated oven for 18 to 20 minutes or until tops and bottoms are deep golden.          Makes 12 biscuits

Rice Pilaf With Butter-Toasted Vermicelli

 

Rice Pilaf with Butter-Toasted Vermicelli

After reading through this recipe, you may be asking yourself, “Isn’t this just Rice-A-Roni?” Well … yes and no. The San Francisco treat is actually an adapted version of this Armenian-style pilaf.   This version adds toasted garlic and a healthy dose of herbs for an extra boost of flavor.
Ingredients:
3 tbsp (45 mL) unsalted butter
1/4 lb (115 g) wheat vermicelli, broken into 1-inch (2.5-cm) pieces, about 1 cup (250 mL) (see TIP below)
4 small garlic cloves, thinly sliced
1 1/2 cups (375 mL) basmati rice
3 cups (750 mL) no-salt-added chicken broth, preferably homemade
1 tsp (5 mL) fine sea salt
Freshly ground black pepper
3/4 cup (175 mL) finely chopped mixed herbs, such as parsley, cilantro and dill, plus more leaves to garnish. 

Directions:
Melt butter in a medium pot over medium- high heat. Add vermicelli. Cook, stirring occasionally, until noodles just start to brown, about 3 minutes. 

Add garlic and cook, stirring, until noodles are deep golden-brown, about 4 minutes more. Stir in rice until evenly coated then add chicken stock and salt. Season with pepper.

When it comes to a simmer, cover and reduce heat to low. Cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in herbs. Transfer to a large bowl and garnish with herb leaves. Serves 6 to 8

TIP Wheat vermicelli can be hard to find, but luckily there are several substitutes. Capellini spezzati and German soup noodles will work and are already the perfect size, so they don’t need to be broken into small pieces. You could also break up angel-hair or capellini pasta.

Pizza Beans

Pizza Beans

The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time.  Serves 6 to 8 as an appetizer
Ingredients:
1 1/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone
1/2 cup (125 mL) unsalted vegetable stock
2 cans (each 540 mL) white kidney beans, drained, rinsed
1/3 cup (80 mL) chopped basil
Freshly ground pepper to taste
1/4 cup (60 mL) finely grated Parmigiano‑Reggiano
6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL)
16 baguette slices, cut just under 3/4 inch (2 cm) thick on a bias
2 cloves garlic, peeled, halved
Extra virgin olive oil for drizzling
Flaky sea salt to taste
Basil leaves to garnish
Directions:
Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavy-duty baking sheet with foil.

Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper.

Remove from heat and sprinkle with Parmesan then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes.

While beans are baking, arrange baguette slices on prepared baking sheet.

When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 seconds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scatter basil leaves overtop beans for garnish.

Red Wine Hot Chocolate With Cinnamon And Sugar Doughnut Bites

Red Wine Hot Chocolate With 

Cinnamon and Sugar Doughnut Bites

We know red wine pairs well with dark chocolate, so why not incorporate the two into one cozy hot chocolate? This is a decadent adult version of a childhood favourite that uses lightly sweetened Parisian-style hot chocolate for the base. It is the perfect drink for dipping Cinnamon Sugar Doughnut Bites into.

Ingredients:

1 1/2 cups (375 mL) whole milk
1/2 cup (125 mL) half & half cream
2 tbsp (30 mL) granulated sugar
8 oz (225 g) good-quality 70% dark chocolate, finely chopped
1 tsp (5 mL) pure vanilla extract
3/4 cup (175 mL) Merlot
Whipped cream for topping
Shaved chocolate for garnish

Directions:

In a saucepan over low heat, whisk together milk, cream and sugar. Bring to a gentle simmer (do not boil) and remove from heat.

Whisk in chocolate, vanilla and Merlot.

Divide between 2 mugs. Top with whipped cream and garnish with shaved chocolate.

Serves 2

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CINNAMON SUGAR DOUGHNUT BITES

Doughnut bites are an easy alternative to frying up full-size doughnuts at home: no deep-fryer required, just a simple one-bowl batter that comes together within minutes. However, it is important to use a thermometer to keep a consistent temperature and ensure the doughnut bites cook evenly. Similar to dipping churros in a warm chocolate sauce, these doughnut bites taste great dipped in Red Wine Hot Chocolate.

Canola oil for frying
­1/4 cup (60 mL) unsalted butter, melted
1/2 cup (125 mL) packed light brown sugar
1 large egg, whisked
1 tsp (5 mL) pure vanilla extract
1/2 cup (125 mL) whole milk
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) fine salt
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
Cinnamon sugar (1 cup/250 mL sugar
+ 2 tbsp/30 mL ground cinnamon) for rolling

Directions:

Fit a heavy-bottomed pot with a deep-fry or candy thermometer and pour in oil to come 2 ­inches (5 cm) up side of the pot. Heat oil over medium heat until the thermometer reaches 350°F (177°C).

As the oil heats up, prepare the batter. In a mixing bowl, whisk together butter, brown sugar, egg, vanilla and milk until well-blended.

Sift in flour, salt, baking powder, cinnamon and nutmeg. Stir until batter comes together.

When oil reaches 350°F (177°C), spoon in the batter, using heaping 1 tbsp (15 mL) per doughnut. Make 3 or 4 doughnut bites at a time. For evenly sized doughnuts, use a 3/4 to 1 oz ice cream scoop. Cook for 3 to 4 minutes, until golden brown and cooked through.

Use a slotted spoon to remove doughnut bites and transfer them to a plate lined with a paper towel. Roll in cinnamon sugar while doughnuts are still warm. Repeat until no more batter remains
Makes 16 to 20 doughnut bites

Pumpkin Spice Tiramisu

Pumpkin Spice Tiramisu

This mash-up of a pumpkin spice latte and tiramisu gives the beloved dessert all the fall feels. To save time, you could use packaged ladyfingers instead—you will need approximately 30. Instead of mascarpone, you could use two 250-g bars of softened, Philadelphia-style cream cheese. 

Ingredents:
Ladyfingers
4 large eggs, separated
1/2 cup (125 mL) sugar, divided
1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
1 tbsp (15 mL) pumpkin spice
3/4 cup (175 mL) all-purpose flour
1 tbsp (15 mL) icing sugar
Tiramisu
1 1/2 cups (375 mL) whipping cream
1 tub (475 g) mascarpone
10 tbsp (150 mL) sugar, divided
2 tsp (10 mL) vanilla extract
1 cup (250 mL) pumpkin purée
1 cup (250 mL) hot water
2 tbsp (30 mL) instant espresso
2 1/2 tsp (12 mL) pumpkin spice, divided
1 tsp (5 mL) icing sugar
2 tbsp (30 mL) roasted pumpkin seeds, chopped
Directions:
For the ladyfingers, preheat oven to 325°F (163°C). Line two baking sheets with parchment.

In a large bowl, beat egg whites with a hand mixer until frothy, about 1 minute. Add 1/4 cup (60 mL) sugar and continue beating on high speed until stiff peaks form, 4 to 5 minutes.

In a separate bowl, beat egg yolks with remaining 1/4 cup (60 mL) sugar, vanilla and salt on high speed until light, creamy and doubled in volume, about 3 minutes. Gently fold egg whites into yolk mixture in two stages. Gently fold in pumpkin spice and flour, 1/4 cup (60 mL) at a time.

Spoon batter into a piping bag fitted with a 1/2-inch (1-cm) round tip. Pipe batter into two rows of 4-inch (10-cm) lines, 2 inches (5 cm) apart on prepared sheet. Dust with icing sugar.

Bake, one sheet at a time, until lightly golden around edges and the centres spring back when lightly touched, about 20 minutes. Remove from oven and cool completely. (Ladyfingers will keep in an airtight container at room temperature for up to 1 week.)

For the tiramisu, whip cream in a large bowl with a hand mixer on medium speed until stiff peaks form, about 4 minutes. Beat in mascarpone, 6 tbsp (90 mL) sugar and vanilla until smooth, about 1 minute. Remove 3 cups (750 mL) of mixture and set aside. Beat pumpkin purée and remaining 4 tbsp (60 mL) sugar into remaining mixture.

In a shallow bowl, stir hot water with espresso powder and 2 tsp (10 mL) pumpkin spice. Let cool 10 minutes. Stir to mix any settled spice. Quickly immerse lady fingers in mixture and line up in rows in one layer along bottom of a 10-inch (25-cm) square pan with high edges. Spread pumpkin mixture overtop to cover ladyfinger base. Top with additional layer of dipped ladyfingers, saving rest for another use.

Spoon reserved cream mixture into piping bag fitted with a large star tip. Pipe dollops by rows to cover lady fingers. Stir remaining 1/2 tsp (2 mL) pumpkin spice with icing sugar. Lightly dust overtop. Cover with plastic wrap and refrigerate at least 4 hours, preferably overnight. Sprinkle with chopped pumpkin seeds before serving. Serves 9 to 12

Bruleed Cheese

Bruleed Cheese

Slice rind off top of a Brie or Camembert wheel. Evenly sprinkle cut side of cheese with 1 to 2 tbsp white sugar.  Caramelize with a culinary torch or under the broiler, for 2 to 3 minutes or until browned and bubbly.  Allow brûlée to harden slightly and serve with a cheese knife, for cracking with crackers and fruit.

Unfried Chicken With Thyme Ranch

Unfried Chicken With Thyme Ranch

To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil.CJJ

Ingredients:
Thyme Ranch Dip
1/2 cup (125 mL) mayonnaise, preferably Hellmann’s
1/2 cup (125 mL) shaken buttermilk
2 tsp (10 mL) fresh lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) finely sliced chives
1 tsp (5 mL) finely chopped thyme
Chicken
6 skin-on, bone-in chicken thighs, about 1 3/4 lbs (795 g) total
6 skin-on chicken drumsticks, about 1 1/3 lbs (605 g) total
Old Bay Seasoning and salt to taste
Olive or canola oil spray
6 cups (1.5 L) cornflakes
2 large eggs
1/4 cup (60 mL) shaken buttermilk
1 tsp (5 mL) paprika
1/2 tsp (2 mL) garlic powder
Salt and freshly ground pepper to taste
Flaky sea salt to finish (optional)
Frank’s RedHot sauce for serving

Directions:
For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.

Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.

Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.

In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.

Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6

Crusted Salmon With Green Beans And Preserved Lemon Sauce

Crusted Salmon With Green Beans 

And Preserved Lemon Sauce

The semolina on top of the salmon gives a lovely crust and the paprika adds to the flavor. 

Ingredients:
25g (1oz) semolina
1 tsp paprika
4 × 125g (4½oz) salmon fillets, skinned
A large knob of soft butter, plus extra for greasing
Small bunch of parsley, stalks removed and reserved
175g (6oz) samphire substitute green beans or asparagus
½ lemon, cut into 4 wedges, to serve
Lemon Sauce
1 large or 2 small preserved lemons, quartered and pips removed
Juice of ½ lemon
3 tbsp mayonnaise
200g (7oz) full fat crème fraîche

Directions:

Preheat the oven to 200°C/180°C fan/Gas 6 and butter a baking sheet.

Sprinkle the semolina and paprika on to a large plate and season with salt and black pepper. Spread the top of each salmon fillet with the butter and press the fillets, buttered side down, on to the semolina to give an even crust.

Lay the parsley stalks on the baking sheet and sit the salmon fillets on top of the stalks. Bake in the oven for 15–18 minutes, until the salmon is just opaque and the top is crisp and golden. If liquid is beginning to seep out of the salmon, it is overcooked – it should be holding the juices.

To make the sauce, gather up the parsley leaves and place in a food processor. Add the preserved lemon(s) and whiz until finely chopped. Add the lemon juice, mayonnaise and crème fraîche and season with salt and pepper – go easy on the salt as the lemons are preserved in brine. Process until finely chopped.

When you are ready to serve, boil the samphire in salted water for 2 minutes, then drain, and heat the sauce gently until just melted.

Arrange the hot salmon fillets on a plate with the samphire, sauce and a lemon wedge alongside.

Salmon can be prepared with crust on top up to 4 hours ahead. Sauce can be made up to 2 days ahead.
Not for freezing.

Melted Onions

 

Melted Onions

                                       Easy Peasy and Quick

Directions:

Preheat oven to 425°F (218°C). 

Peel and cut three small onions in half crosswise (through their equator) 

Place halves in 6 small ramekins. 

Generously season with salt and pepper,  

Bake for 20 to 30 minutes, until soft. 

Melt 1 tbsp (15 mL) butter and brush over onion tops. 

Bake until deeply golden, up to 40 minutes.

Sometimes I add pieces of a beef bouillon cube for extra flavor.  It tastes like French Onion Soup.

Persimmon And Pomegranate Salad

 

Persimmon And Pomegranate Salad

Persimmon season for this delicious fruit is short lived.  It is delicious used in salads or baked in cakes, cookies, or sweet breads.

Ingredients:
5 persimmons, thinly sliced into 1/8"- 1/4" rounds

1/2 cup pomegranate seeds
1/2 lemon, for juicing
1 tablespoon extra-virgin olive oil
2 tablespoons cilantro leaves
2 tablespoons mint leaves
sea salt

Pumpkin Spice Latte

 

Everyone's Favorite Gourd Is For More Than Pie

Ingredients

2 tsp pumpkin-pie spice

2 cups 3.25% milk

1/3 cup canned pumpkin purée

3 tbsp granulated sugar

1 tsp vanilla

2 tbsp instant espresso powder

1/4 cup sweetened whipped cream

cinnamon or grated nutmeg, (optional)

• Directions:

  Toast spice in a small non-stick saucepan over medium-low until fragrant, 2 min.

  
  

  Whisk in milk, pumpkin and sugar. Increase heat to medium-high. Cook until milk begins to steam and bubbles form at edges of pan, 3 to 5 minutes

  
  

  Divide espresso between 2 mugs. Pour in milk mixture and stir until espresso dissolves. Top with whipped cream and sprinkle with cinnamon.

  
  

  Blend of spices for Pumpkin Latte or use this homemade blend as pumpkin-pie spice. Combine 1 tbsp cinnamon, 1 tbsp ginger, 1 tsp allspice and 1/2 tsp each cloves and nutmeg.

Quick White Beans and Celery Ragout

 

Quick White Beans and Celery Ragout

Inspired by a Chez Panisse recipe that uses fresh shell beans, this simple ragout is so delicious. Sauté celery, zucchini and scallions with a glug of olive oil, then add canned beans and cook until warmed. If you prefer a thicker sauce, add the beans at the beginning of cooking so they break down as they’re stirred. Serve with grilled bread, pearl couscous or farro. Soft herbs like basil or parsley, tender greens like arugula or mâche, or pesto or salsa verde would all make for a lovely garnish.  My daughter served this dish when I visited with her.  I got the copy of the recipe and made it when I returned home.  It will be a  favorite of mine!

Ingredients:

⅔ cup vegetable stock, plus more as needed
⅓ cup extra-virgin olive oil
4 stalks celery, thinly sliced on an angle, leaves reserved
2 medium zucchini (about 7 ounces each), trimmed, quartered lengthwise then cut into ½-inch pieces
2 scallions, thinly sliced on an angle
Kosher salt and black pepper
2 (15-ounce) cans cannellini beans, rinsed and drained
Crème fraîche, mascarpone or sour cream, for serving
Pesto (or soft herbs like basil or parsley), for serving
Cooked pearl couscous or grilled bread, for serving

Directions:
Combine the stock, oil, celery, zucchini and scallions in a large, deep skillet; season generously with salt and pepper. Cook over medium-high, stirring occasionally, until crisp-tender, adding the beans halfway through, about 10 minutes total. If you’d like to make it brothier, add ⅓ cup vegetable stock and warm for 1 minute. Season with salt and pepper.

Divide among shallow bowls. Top with a dollop of crème fraîche, drizzle with pesto and top with celery leaves. Serve with couscous or grilled bread. Yield 4 to 6 servings.

Paleo Granola

                                 Paleo Granola

Ingredients:

1 cup coconut chips
!/2 cup unsweetened Grated coconut
1/3 cup cacao nibs
1/3 cup honey
1/3 cup extra virgin coconut oil
1 teaspoon ground cake spices w/ pinch black pepper
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
Zest of an organic lemon

1 pound and 2 ounces mixed:  hazelnuts, sesame seeds, sunflower seeds, hemp, pecans, walnuts, pumpkin seeds, cashews

Directions:

Preheat oven to 320*F.  Line a rimmed baking sheet with parchment paper or silicone baking mat.

Place the nuts in the bowl of a food processor or blender, and process using short pulses until roughly chopped, stirring every few pulses, for even chopping.  The goal is to have bigger and smaller bits.  Pour into a mixing bowl.

Add the remaining ingredients and stir vigorously until well combined.  Pay particular attention to the honey and coconut oil: they will tend to remain as individual wads, and you need to coax them into mingling with the other ingredients.

Pour out onto the prepared baking sheet and spread out evenly.

Bake for 25 to 30 minutes, stirring every ten minutes, until golden brown.

Let the granola cool completely on the sheet -- it will crisp as it cools -- then transfer to an airtight container.  It will keep for 3 weeks at cool room temperature or a couple of months in the refrigerator.

Amish Cinnamon bread

Amish Cinnamon Bread

Our Amish Cinnamon Bread tastes like it came from a bakery!  Amish Cinnamon Bread is a very quick and easy bread made with a few ingredients!  It makes a great breakfast, dessert, or even housewarming gift.
Ingredients
For The Batter:

1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or homemade buttermilk— 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
The Cinnamon Sugar Mixture:

2/3 cups sugar
2 teaspoons cinnamon
Directions: 
Cream together 

1 cup butter, 

2 cups of sugar,  

2 eggs. 

Add 2 cups buttermilk 

4 cups flour

2 teaspoons baking soda. 

Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). 

Mix in separate bowl the 2/3 c sugar and cinnamon.

Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; 

Sprinkle with last of cinnamon topping. Swirl with a knife. 

Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan. 

Makes 2 loaves